Oysters take a big part in the Breton Christmas celebrations. Often part of the Christmas eve dinner in Brittany oysters are served "au naturel" accompanied by some lemon wedges, freshly ground pepper, some sauce mignonette and some rye bread (not to mention some salted butter!).

This is a very simple dish as most of the work is to open the oysters:

Sauce Mignonette:

2 finely chopped shallots

1 teaspoon cracked pepper

20 cl of good red wine vinegar

Place the cracked pepper and shallots in nice sauce boat, pour the vinegar onto it.

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Back home we usually gorge on oysters at Christmas as they are in season so there are no limitation on how many to serve.

Document thanks to Whitstable shellfish Co

May be a cause of allergies, suitable for coeliacs, lactose intolerant people. Not suitable for pregnant women.

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